Chicken & Bacon Pie Recipe

Living with someone that doesnt eat veg, pasta, rice – any of the simple meals! – which means all we really eat is some kind of meat and chips or a roast! Of course it’s lovely but it’s nice to have a change so I thought why not try making a pie!

Ingredients:

4 tbsp olive oil

60g butter

60g plain flour

150ml milk

150ml water

2x chicken stock cubes

6 Chicken breast

12 rashers of bacon

1 block shortcrust pastry

Salt & pepper

Herbs (I used the Schwartz mixed herbs)

Egg for glaze

Method:

Preheat the oven to 220°C/425°F/Gas Mark 7

Cut the chicken breast and bacon rashers into rough cubes.

Heat the oil in a pan and add the chicken and bacon then cook until the chicken is fully cooked. Then remove the mixture from the pan

In another pan, melt the butter then add the flour. Stir well then beat in the milk and water creating a smooth sauce.

Crumble in the stock cube and stir until it dissolves then add in the chicken and bacon.

Season with salt, pepper and herbs.

Let mixture cool slightly.

Roll out half of the pastry into a circle to line the pie dish. As you can tell mine didn’t quite roll out enough so I had to do a bit of patchwork art around the top haha!

Spoon the mixture on top.

Roll out the remaining into a circle go the top – seal the top with water then press around the edge with fork prongs.

Use any left over pastry to decorate. The typical pie decoration are leaves but I decided to get a bit creating with my flower and heart shaped cutters! Use water to stick them to the pie lid.

Brush beaten egg over the top of the pie to glaze.

Place in the oven and bake for 40-45 minutes.

And you’re done! I love how simple it is to make something this tasty and since there was only two of us it means we had some left over for lunch the next day. It really was super tasty too!

Next time I make this Chicken & Bacon pie I will make the pastry from scratch too rather than buying it in the pack.